Rustique Vetemjöl
Ramlösa Kvarn
Stone-milled 100% Swedish spring wheat, ~13% protein with ~3.5% fibre — a strong, lightly rustic flour, fuller than fully-sifted white. Additive-light and well suited to sourdough and rustic breads at 65-75% hydration. The higher protein and stone milling give good structure with some wheat character; hydrate generously and give it time to relax.
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Ramlösa Kvarn Rustique Vetemjöl is 13% protein and a recommended hydration range of 65–75%. Stone-milled 100% Swedish spring wheat, ~13% protein with ~3.5% fibre — a strong, lightly rustic flour, fuller than fully-sifted white. Additive-light and well suited to sourdough and rustic breads at 65-75% hydration. The higher protein and stone milling give good structure with some wheat character; hydrate generously and give it time to relax. It ferments best over 4–16 hours at room temp (22°C). Room temp (~22°C): 4-16h bulk, best around 10h. Holds the longer end well. Hydration 65-75%.